Sam Bilton
  • HOME
  • ABOUT
    • ABOUT SAM BILTON
    • FOOD WRITER
    • COOK & RECIPE DEVELOPER
    • COOKERY DEMONSTRATOR & TUTOR
    • TELEVISION & RADIO
  • BOOKS
  • REPAST
    • ABOUT REPAST
    • SUPPERS & LUNCHEONS
    • MRS. BILTON’S COOKERY COURSES & TALKS
  • COMFORTABLY HUNGRY
  • TESTIMONIALS
  • CONTACT

bacon connoisseurs week

All posts tagged bacon connoisseurs week

A parsnip a day keeps the toothache away

by Sam Bilton, March 14, 2013

Last week Spring briefly stopped by to say hello before slinking away like an...

Bringing Home the Bacon

Bringing Home the Bacon

by Sam Bilton, March 19, 2012

Nothing quite beats the smell of bacon sizzling in a frying pan.  It’s an...

SEARCH THE BLOG

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

FOLLOW ME

CATEGORIES

  • Baking
  • Book Review
  • Bread
  • Breakfast
  • Cakes
  • Culinary musings
  • Dairy Free
  • Dessert
  • Drink
  • Eggs
  • Events
  • Fish
  • Fish
  • Food
  • Fruit
  • Gingerbread
  • Lunch
  • Main
  • Meat
  • Preserving
  • Recipes
  • Restaurant Reviews
  • Side
  • Soup
  • Starter
  • Travel
  • Vegan
  • Vegetarian
  • Wine

RECENT POSTS

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)
  • A Dark History of Sugar by Neil Buttery (Book Review)
  • Jubilee Madness?

Instagram Slider

  • Why is saffron so expensive?​​​​​​​​ ​​​​​​​​ It takes the threads from around 150-200 flowers to make just 1g of saffron and they HAVE to be picked by hand, a process that hasn’t changed in thousands of years.​​​​​​​​ ​​​​​​​​ So yes, it is expensive but remember a little goes a long way. ​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Exploring the bisses of Valais & the curious wood carvings #switzerland #valais #exploring #bisses #holiday
  • How about a gilded chicken for this Sunday’s roast? ​​​​​​​​ ​​​​​​​​ One of the most effective uses of saffron in cookery was the
  • Posted @withregram • @aldeburghfood An INCREDIBLE collection of visiting chefs on our Co-Op Community Kitchen Stage. All activities, demos and entertainment is completely free once you
  • I do love the sound of cow bells in the morning! Aren’t these ladies beautiful? (Thanks to my friend Kate for some of these images) #cows #cowsofinstagram #switzerland #nendaz #valais #walking #holiday
  • The courgettes are on the rampage again which means they’ll pretty much feature in every meal this week. So far we’ve had a naked courgette cake (one child hates creamy icings) and courgette and French bean carbonara both from @gluts_gluttony book From The Veg Patch. Soup, moussaka, pakoras & ‘a la greque’ salad are on the horizon. How are you using your glut? #courgettes #zucchini #glut #growyourown #vegetables #summer
  • Some of the sights from Les Halles Paul Bocuse in Lyon. Can you imagine buying a chicken with it’s head still attached in Britain?! #lyon #market #bresse #poulet #chicken #charcuterie
  • A bouquet of chard destined for the pot tonight. (Curry since you ask). #growyourown #chard #vegetables #mrsbilton

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

RECENT POSTS

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)

SUBSCRIBE

I am committed to protecting and respecting your privacy. Please read our Privacy Policy in full here.

Copyright Repast 2018 | Privacy Policy